University of Pécs, Hungary › antennaBruxelles-cma › ... · 2010-12-31 · byproducts which...

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University of Pécs, Hungary(Pécsi Tudományegyetem, Magyarország)

Brussels, 22 June 2010

Project idea

• Project title: Constructing the meaning of food (MEANFOOD)

• Relevant KBBE fields:• AREA 2.2.1 – CONSUMERS

• Objectives: Understand those processes which lead to everyday

knowledge about food and related categories

General Idea Description

• Original approach:

� There are communication barriers between food technologists and the public� The problem is attributed to lack or inadequacy of information.

• An alternative approach:

� Meanings are socially constructed � In era of reflexiv modernity the person is supposed to be

competent in making adequate choices� Members of different social groups share group-specific social

constructions and reflexive repertoires

Main expected milestones and deliverables

M (1) Mapping social constructions about of food and related categories.

D (1) A set of everyday understanding of food.

M (2) Identifying group-specific constructions and behaviours D (2) A set of group-specific meanings and reactions to food

M (3) Designing communicative strategies to deal with social constructions of consumers

D (3) A set of guidelines for successful communication

M (4) Determining social exclusion regarding food-specific informations and behaviour patterns

D (4) A set of task for member states and the EU

Main expected results

(1) Attaining a detailed picture of everyday perceptions of consumers about food and related categories. (We will know what they see and why do they see so)

(2) Identifying the different level of risk for different societal groups in the field of food-related information. (We will know who needs special protection)

(3) Developing communicative strategies applied to everyday knowledge-building mechanisms (We will learn how to speak to them)

(4) Building dialogue between social and consumer scientists and technology developers (We will learn how to cooperate in informing and protecting the consumer)

Your competences

1) Knowledge of relevant theories from different fields of social sciences

2) Specific knowledge regarding social constructionist theories

3) Specific knowledges regarding social exclusion and mesures for social inclusion

4) Competencies in qualitative and quantitative research

Looking for...

� We suppose to build a wide research network representing Europe

� We need partners from the other related fields: technology developers, consumer scientist

� We need partners from other countries having similar competencies in social sciences

Contact info

� University of Pécs (Faculty of Humanities, Department of Social Work ands

Social Policy)� Hungary, Pécs, Rókus u.2. H-7624� www.szocialismunka.hu / www.btk.pte.hu� Contact person: Gábor Szöllősi PhD� Tel/Mobile: +06209863605� E-mail: szollosi@btk.pte.hu

Institute of BiochemistryFaculty of Medicine

University Pecs, Hungary

Project idea

Development of cytoprotective materials based on red wines and their by-products

KBBE 2.2. Fork to Farm: health and well-being

What we do want to accomplish :Development of health -protecting products– carefully proven in vitro and in vivo –made from wine and oenological byproducts which will open a new market segment for wine products and increase the market value and competitive ability.

Idea of the proposed activity

The basis of the development is the phenomenon known as the ‘French paradox’, according to which the relativelyhigh -cholesterol nutritional habits of French people are not in harmony with the low proportion of cardiovascular diseases occurring in the wine-producing regions. The cause of this phenomenon is the moderate consumption of red wine and its high polyphenol content.

Milestones of the work• Understanding the complex biological and medical effects of

grape skin polyphenols, and performing experiments for product development. Evidencing of the protective effects of polyphenol with human trials.

• Development of laboratory backgrounds for the qualitative and quantitative determination of polyphenols in grape skin, pomace, red wines and red wine derivatives.

• Manufacturing red wine- and pomace-based health-protective products, organization of regional industrial centers. Development and testing of quality control systems.

• Stability studies of the new health products, and analysis of their metabolites. Scientific and public communication of the medical and health effects.

• Market research.

In the course of our proposed processing,

Products to be developed:• Primary materials: wine, grape pomace, lees.• Dry material having a high polyphenol and

anthocianin content.• capsule containing polyphenol;• soft drink containing a high level of polyphenol;• energy drink containing a high level of polyphenol;• wine product containing a high level of polyphenol;• alcohol free wine product containing a high level o f

polyphenol;By-products:

• industrial ethanol (forming under the vacuum distillation of wines).

Our competences

The research centers of the University of P écs possess the laboratory background and technical equipment for carrying out the modern chromatographic and the mass spectrometric measurements (e.g. liquid chromatographs, (HPLC, UHPLC, nano -LC), several mass spectrometers (quadruple, triplequad , iTrap , MALDI-TOF-TOF), NMR spectrometer, DNA array,ICP-MS and TXRF for trace metal analysis. We have also the experimental resources for the investigation of physiological effects.

Looking for...• Wineries, producing red wines (especially those

who are interested on the processing of wine pomace and lees).

• Universities, research centers who are interes-ted on recognition of effect-mechanism of natu -ral polyphenol, exploration of their effect on sign transfer system, and identification of new medicine-targets. who are interested on for the protection against cardiovascular diseases, onthe development of new medical products, identification of new medicine-targets and potential medicine molecules for cardiovascular diseases and metabolic syndrome.

Contact info

• Institute of Biochemistry, Faculty of Medicine, University Pecs, Hungary

• Szigeti St. 12, Pecs, Hungary• http://www.pte.hu/

• Prof.Robert Ohmacht• Tel:+36 72 536 332• Mobile:+36308411773 • robert.ohmacht@aok.pte.hu

Institute for Food and Institute for Food and Agriculture Research and Agriculture Research and

TechnologyTechnology

Brussels 22nd June 2010

IRTA infoInstitute for Food and Agriculture Research and Tec hnologyInstitute for Food and Agriculture Research and Tec hnologyIRTA focuses its activities on R&D and on technological transfer to the sectors of Agriculture , Aquaculture and Agro-food Industries . IRTA has a workforce of 717 people (329 are fully dedicated to R&D and technology transfer activities).

IRTA Cooperative Research System:IRTA Cooperative Research System:

10 IRTA centres (717 people) + 9 associated centres (430 people)

Main R&D areas:Main R&D areas:

1. Agro-food Industries

2. Plant production

3. Animal Production

4. Environment and Global Change

5. Agro-food Economics

Lleida

IRTA work centres

Associated centres

IRTA field stations

Associated field stations

Branches

Collaborating farms

Torre Marimon

California

Panama

New Zealand

MonellsCenta

Fruit Centre Lleida Field Station

Mas de Bover

Sant Carles de la Ràpita

Mas Badia Field Station

GIROCReSA

CREDA El Prat Field Station

Corporate Services

Ebre Field Station

Alcarràs Field Station

Semega

CRAGCabrils

Gandesa

Gimenells

MollerussaBorges Blanques

UdL-IRTA Foundation

IRTA interests in KBBESustainable production and Sustainable production and management of resourcesmanagement of resources Fork to farmFork to farm Life sciencesLife sciences

Agriculture & ForestryFood &feed production

Management of forest resourcesOrganic fertilizers and compost production

Nutritional aspectsFat and salt reduction

Functional foods and ingredientsNutrition influence on health

New technological applications to nutritional research

Total diet studies

BiomassEnergy production

Digestion and biogas production

Fisheries & aquacultureFish nutritionFish breeding

Sustainable aquaculture systems

BiorefineryBioproducts production and extractionBiowaste conversion to bioproducts

Plant health & Crop productionPlant physiology and breedingSustainable crop production

Crop traceability

Food processing improvement and tech. developmentCleaning & disinfection tech.

Efficiency & safety of processing tech.Environmental biotechnology and

recoveryEnvironment recovery technologies

Support of environment management policiesImpact of GM crops on environment and

economics

Animal health, production and welfare

Animal welfareZoonotic diseases

Environmental impact and total food chain

Post-harvest studiesSustainable food processing

Socio-economic research & policies

Organic market managementSustainable management

Food quality and safetySafety of ready-to-eat foods

Shelf-life improvement

Project idea• Title: Application of existing and development of novel rapid,

cost-effective and user-friendly technologies for evaluation of fatty acid composition and fat content in meat to facilitate nutritional labeling.

• Field: Activity 2.2 Fork to farm. Area 2.2.2 Nutrition. Call KBBE 2011.2.2-02: New technologies and tools and their potential application to nutrition research.

• Objective: to provide new tools for rapid and cost-effective determining of the fatty acid content and fatty acid composition in meat with the objective to facilitate meat labeling for improving consumers’nutrition plan.

Idea Description

• Expected results: The project will:

• generate novel information and scientific results that will provide novel practical industry- and end-user-orientated tools for the determination of fatty acid composition, fat content and distribution of meat from different species (cattle,pig and sheep).

• form a platform for developing novel rapid cost-effective technologies for evaluation of wide range of food quality characteristics and a variety of food products.

Your competences• Meat quality group:

Large expertise in the assessment of Meat Quality• On-line measurements related to technological meat quality:

pH, electrical conductivity, colour, water holding capacity measurements,

• Chemical analyses fat content, fatty acid profile, hemo- pigments,..

• Enzyme analyses lactate dehydrogenase, isocitrate dehydrogenase, cathepsin B, cathepsin B+L, …

• Facilities available:• Experimental abattoir and Cutting plant• Chemical and biochemical labs• Sensory room

Looking for...

• 1 Partner (research) with expertise on human nutrition

• 1 Partner (research/industrial/SME) with expertise on development of novel technologies to determine fatty acid on meat.

• 1 Industrial/ SME partner interested in the development of such technologies

• ENPI CBC Mediterranean Sea Basin Programme

• INTERREG- INNOVA

• Integrated Actions

Interest in other EU funding programmes...

Contact info

Rodrigo de OliveiraInternational Projects - Research Deployment and Innovation UnitIRTA

Passeig de Gràcia, 44, 3rE-08007 Barcelona, SpainPhone: +34 934674040 (ext. 1187)Mobile: +34 638682148rodrigo.oliveira@irta.es

Nuria Panella RieraProduct quality & consumer researchIRTA-Monells

Granja camps i Armet, s/nE-17121 Monells (Girona), SpainTel (+34) 972 630052 Ext 1457Fax (+34) 972 630373nuria.panella@irta.catwww.irta.es

National Centre for Technology and Food Safety

Brussels June 22th 2010

Project idea• “ Novel (chlorine-free) processes to reach the highest level of decontamination of ready to eat vegetables”

• Area 2.2.3 Food Processing•KBBE.2011.2.3-01: Sustainable cleaning and disinfection technologies

OBJETIVES:In the last few years, consumer trends have increased for fresh-cut and minimally processed vegetables that are eaten raw with little or no chemical preservatives. These foods usually contain spoilage microorganisms and pathogens, that have led to a number of food-borne disease outbreaks due to poor hygienization.

For fresh ready-to-eat vegetables there is no industrial treatment that can be relied on to substantially reduce the number of contaminating micro-organisms.

This project seeks to define the most effective process to reduce the microbial load of ready to eat vegetables by using chemical and/or physical agents without modifying the sensory/nutritive properties .

Idea Description

•EC Regulations lay down detailed requirements for food business operators to monitor the food safety of fruit and vegetable products after primary production;

•Commission Regulation (EC) No 2073/2005 and it succ essive corrections and amendments set microbiological criteria as a guidance on the acceptability of foodstuffs and their manufacturing, handling and distribution processes.

•Current disinfection processes for fresh ready-to-eat vegetables comprise washing in chlorinated water to enhance their safety and shelf-life, but its use has limitations and disadvantages, such as a reduced antimicrobial effectiveness or the formation of carcinogenic chlorinated compounds .

General Idea description

THIS PROJECT IS AIMED AT DETERMINING THE BEST COMBINED PROCESS (HURDLE THEORY) TO REDUCE THE SPOILAGE MICROORGANISMS RESPONSIBLE OF THE END OF THE READY TO EAT VEGETABLES’ SHELF LIFE

CHEMICAL AGENTS PHYSICAL AGENTS

PARTIAL OBJETIVES :•Determination/quantification and comparison of the antibacterial activity “in vitro” of the most usual chemical agents (alternative to chlorine) •Determination/quantification and comparison of the antibacterial activity “in vitro” of the most important physical antibacterials•Definition of the methodology/process to wash vegetables to reach the highest level of bacteria reduction

Main expected milestones and deliverables

1. CUANTIFICATION (in vitro tests) of the antimicrobia l effectiveness of theindividual agents against representative bacteria

2. CUANTIFICATION (in vitro tests) of the antimicrobia l effectiveness of thecombined treatments against the three selected bacteria.

EVALUATION OF THE SINERGISMS AND ANTAGONISMS

3. VALIDATION of the selected process/es on selected veg etables

Evaluation of the barriers anddrawbacks to reach a enough

inactivation level.

Main expected results

• Deeper understanding of the antimicrobial effectiveness of the individual and combined agents

• Deeper understanding of the problematic/barriers that hinder reaching a significant inactivation level of the spoilage microorgan isms in ready toeat vegetables

• Deeper understanding of the action mechanism of the propossed chemicaland physical agents

• Development of the most suitable/effective disinfection process for readyto eat vegetables in terms of:

• safety and shelf life improvement• minimisaton of water consumption• lower environmental impact

Our competences

Experience in Food Qualtity and Safety Optimization :•Development of new minimally processed and ready to eat foods •Novel food preservation technologies.•Development of new methods of analytical control for food, processes and shelf life estimation

Direct collaboration with industry, serving 200 associated industries all over Spain. And more than 300 agro-food clients annually.

Reference centre for Spain’s major food industry and administration stakeholders including FDA, industries of bottled water, juices & nectars, frozen vegetables, etc.

Looking for...

1. Universities/Research centers with experience in novel microbialinactivation technologies

2. Universities/Research centers with experience in the actionmechanisms of chemical and physical agents on bacteria

3. SMEs / Industries:- producers of ready to eat vegetables- producers of chemical agents / additives- manufacturers of higienization equipment

• Are you interested in other europeanfunding programmes?

ERA-NETs, Research for the benefit ofSMEs/SME Associations, CIP, Staff Exchange Schemes

Contact info

CNTA. National Centre for Technology and Food Safety

www.cnta.esCarretera NA-134, Km 50. 31570 San Adrian. Navarra Spain

Carlos J. Gonzalez Navarro

R&D Area Directorcgnavarro@cnta.es

Cluster de la Acuicultura de Galicia

Brussels May 28th 2010

Project idea• Design of a rapid diagnostic tool against viruses that cause a immunesupression of the immune system

in farmed fish.

KBBE area – e.g. 2.1: Sustainable production and management of biological resources from land, forest and aquatic environment ; 2.2. Fork to Farm: Food

• <Objectives>

1. Study which known viruses are causing the immunedepression.

2. Identify new viruses that can cause this immunedepression.

3. Design rapid diagnostic tools.

4. Establish guidelines to use the culture in different areas of the facility, from the breeding stock to the fattening area.

5. Study the potential of designing vaccines or autovaccines depending on the virus.

Eg. There is a need to develop a technical answer to the generally recognised problem of…

1 slide

Idea Description• Fish farming has been facing several threat such as bacteria and subsequently,

parasites. Now, we are facing viruses which present the following difficulties:

• Difficult detection

• A) Because of the lack of capable laboratories.

• B) Due to the ignorance of a big number of viruses that without being the cause of mortality, they do generate immune depression on the fish that allow other opportunistic diseases to be the cause of mortality or morbidity.

• Ignorance in prophylactic techniques which will allow us to control the spread of these pathogens in the facilities.

• It is necessary to evaluate the technical possibility to develop vaccines or autovaccines against these pathogens.

• Main milestones:

• Using a list of possible viruses to be analyzed according to this project, proceed to:

• Sampling on farms.

• Detection of new virus.

• Designing a management protocol including prophylaxis in facilities.

• Obtaining a rapid test kit against detected virus.

• Evaluation or the technical difficulties for the production of vaccines or autovaccines. .

• Detection of opportunistic diseases that can cause mortality or morbidity.

• Main expected results:

• Find what virus are indirectly responsible for many causes of mortality in fish farming.

• Provide rapid and effective techniques against these viruses. .

• Provide training and a culture protocol in order to reduce the risk.

Your competences

• Technology Center linked to the productive sector, with extensive experience in developing vaccines and detecting new pathogens.

Looking for...

• Looking for researchers with extensive experience in the detention and analysis of virus, as well as the possibility of incorporating other companies with similar problems or associations representing other sectors.

• Are you interested in other european funding programmes?

• Which ones?

- Interreg

- Sudoe7

Contact info

• Centro Tecnológico Gallego de Acuicultura

• Punta de Couso, s/n- 15960 Riveira- A Coruña. Spain

• www.cetga.org

• Dr. Santiago Cabaleiro

• +34. 981841600

• cabaleiro@cetga.org/ cluster@cetga.org

University College Birmingham

New product development and the impact of local food on diet and nutrition

• 2.2 Development of Functional Foods and Ingredients

• 2.3 Food Processing• Satiety control through food structures made by novel

processing• Processed foods with lower content of salt fat and sugar• 2.4 Food Safety & Quality• Safety and quality of ready to eat foods• Pan European total diet study• UCB is keen to partner in scientific projects in the areas above as a

organisation that is close to consumers and that can provide practical applications in newly developed products in the field.

New product development and consumer assessment

• Many projects developed through conceptual and theoretical frameworks require empirical study in order to deductively assess potential practical application; and any outcomes will need to be tested and re-tested via multiple sampling with end users and consumers.

• Acceptability of new products, and the effects of new processes should be assessed post hoc by consumer groups. For example, novel products in the development stage tested on selected consumer panels

Expected Results

UCB competences• UCB competences are based on both academic and

vocational deliverables generated within industry-guided environments.

• E.g. new product development facility used with regional SMEs and larger organisations in new product development

• Culinary arts and gastronomy- UCB is one of the leading catering schools in the UK.

• Primary market research -consumer panels and profiling. Access to a multicultural and diverse population in the Birmingham area

• Knowledge, expertises, and skills based on reciprocal environmental collaborations and knowledge exchange partnerships

Looking for...

• UCB are looking to partner with experienced organisations who are working in the areas highlighted and require a more vocationally and practice based partner with consumer and industry links and experience.

• UCB currently participates in:• Leonardo

• Erasmus

Other projects partly funded by ERDF

UCB contact info

• University College Birmingham• Department for External Research• Summer Row, Birmingham, B3 1JB • United Kingdom • www.ucb.ac.uk• David Jenkins head of external research• Tel: ++44(0)121 604 1000 x 681• Email: D.jenkins@ucb.ac.uk• Deborah Kendale knowledge transfer manager • Tel: ++44 (0)121 604 1000 x364• Email: d.kendale@ucb.ac.uk

Institute of Bio-Sensing technology

Project idea

• Title: Food-Sense• Area: 2.4. Food quality and safety - Safety and quality of ready-to-eat foods

Objectives • Understand need from consumers for confidence in ready to eat food

• Compare suitable sensor technologies to monitor food quality and integrity• Integrate technologies with each other and packaging

• Develop communication technologies and protocols

Idea Description

• To develop and integrate novel sensor technologies to ensure that ready to eat food is wholesome, fresh and has not been tampered with.

• To give the consumer confidence that the ready to eat food is safe and of high quality

Idea Description

• Main expected milestones and deliverables

• Consumer report from focus groups detailing what is important in ready to eat food – defining what products to target.

• Evaluation report detailing comparison of sensor technologies

• Integrated technologies in an integrated device that is compatible with food standards and packaging

• Communication technology that is meaningful to user

Idea Description

Sensor technologies

Food manufacture

Food Packaging

Reduce waste

Better food

security

Better food

security

ConsumerconfidenceConsumerconfidence

Your competences• Development of novel biosensor technology, for

example:• Electrochemical• Magnetic• Impedance • Whole cell

• Volatile sensing

• Large network of companies and academic institutions

Looking for...

• SME companies in food manufacture and packaging

• Supermarket / retailer

• We are interested in any programme that could involve the use of integrated sensor technology

Contact infoInstitute of Bio-Sensing Technology

University of the West of EnglandColdharbour LaneBristolBS16 1QY

www.biosensingtech.com

Contact: Professor Richard Luxton, Dr Janice KielyTelephone: +44 (0) 117 3282472

Richard.Luxton@uwe.ac.uk, Janice.Kiely@uwe.ac.uk

University of BirminghamCentre for Formulation Engineering

School of Chemical Engineering

Project idea

• Minimising water use in food manufacture

• Sustainable cleaning and disinfection technologies

• Objectives: to minimise water usage by understanding the processes of cleaning of food plants

Minimise water usage by

• Building model-based understanding of cleaning;

• Demonstrate improvements possible through better understanding of commercial processes; • Benchmark then• Systematically improve process

Basis: UK project ‘ZEAL’

• Four year project funded by • Heineken UK• GSK• Unilever• Cadbury UK• Alfa Laval• GEA

Looking for...

• Ability to build a comparable project across EU with Framework money;

• Partners in a project to look at benchmarking cleaning costs across EU and then designing inherently cleaner processes

Contact info

• University of Birmingham

• School of Chemical Engineering • www.bham.ac.uk/chemical

• Prof Peter Fryer• +44 121 414 5451

• p.j.fryer@bham.ac.uk

University of Kaposvár - Health Center

Center of game management

Project idea

Estimating genetic distances of red deer (Cervus Elaphus L.) populations are living in the Carpathian basin

„Fork to farm” in the venison industry, like animals husbandry, nutrition, genetic –environment interactions, slaughtering, etc.

Idea Description• Estimating genetic distances of red deer (Cervus

Elaphus L.) populations are living in the Carpathian basin

• Blood or hair sample collection

• Testing genetic markers

• Identify subpopulations and compare them by phenotypic traits

• Usable marker kit to identify different red deer (sub)populations in Europe

• Segregate subpopulations by genetically and by the phenotype

Idea Description• „Fork to farm” in the venison industry, like animals

husbandry, nutrition, genetic – environment interactions, slaughtering, etc.• Grassland management experiments in summer dry

conditions

• Examinations of growth rate on different pasture compositions

• Experiments on venison quality influenced by different pasture compositions and supplement

• Grazing systems suitable for red and fallow deer in summer dry environments

• More effective nutrition and better venison quality and quantity

Competences

• Game park with different species (red deer /more than 1200 animals/, fallow deer, wild boar) since 1975.

• Cross-sectional CT and MR anatomy atlas of red deer

• CT and MR laboratory

• Collaboration with genetic scientific groups in Hungary

Looking for...

• Universities, research centres (agricultural, forestry) from the neighbour countries of Hungary or from other interested countries.

• Equipped molecular genetic laboratory.

• Red deer farms with reference populations from all European countries.

Contact infoUniversity of Kaposvár, Health CenterCenter of game managementBőszénfa, Malom u. 3.

7475 HUNGARYwww.szarvasfarm.hu

Contact person(s): János Nagy, Árpád Bokor

Tel/Mobile: +36+§449-58-77E-mail: nagy.janos@sic.hu; bokor.arpad@ke.hu

Coventry UniversitySustainable Agriculture and Food

Research Group

Tim Horne+44 79 74 98 40 18

tim.horne@coventry.ac.ukBrussels, 22 June 2010

We are working on research in a number of areas, related to these specific calls:

• <KBBE.2011.1.2-01: Sustainable management of agricul tural soils in Europe for enhancing food and feed production under climate change constraints.

• KBBE.2011.1.2-02: Reducing mineral fertilisers and chemicals use in agriculture by recycling treated organic waste as c ompost and bio-char products.

• KBBE.2011.1.2-06: Strategies to replace copper-base d products as plant protection products in low input and organic farmin g systems.

• KBBE.2011.2.1-01: Strategies for improving communic ation between social and consumer scientists, food technology dev elopers and consumers.

• KBBE.2011.3.1-02: Perennial grasses: optimising bio mass production –SICA

Idea Description

• We will present a very brief overview of two of our project ideas

Coventry University competences

• As well as our research expertise, we have:

• Good international links (including outside the EU, with SICA countries)

• Considerable experience in working with partners in a wide range of European projects, including leading FP7, FP6… projects

• An experienced team who are able to write the proposals, and project manage our successful bids

Coventry’s Key Themes• Transition Technologies

Achieving food security, agriculture with low environmental impact

Mainstreaming organic techniques, including soil fertility, composting, agroforestry, crop protection and biofuels.

• Routes to MarketEnhancing livelihoods through innovative approaches to production, distribution and marketing in sustainable agriculture

Local food production, consumer preferences and behaviour, food branding, quality assurance and niche marketing, certification and international trade and enterprise and entrepreneurship in agriculture.

• Stabilization Agriculture Enhancing the ability of agriculture to withstand and respond to adverse conditions

Social and ecological resilience in disaster countries• Agriculture and Communities

Sustainable communities and livelihoods, community supported agriculture schemes, farmers’ markets and food box schemes, urban and peri-urban agriculture, food quality, health and wellbeing

Looking for...

• We would be looking to work with a good consortium of partners with complementary expertise, to develop our initial ideas into winning proposals

• - from our initial list, we would expect to submit one, or at most, two, proposals.

• We are interested in other European funding programmes– Life+– External Cooperation Programmes:

EuropeAid

– Competitiveness Innovation Programme; Eco Innovation

Contact info

• Name: Coventry University

• Address: Priory Street, Coventry, CV1 5FB, UK• Web: www.coventry.ac.uk/saf

• Contact: Tim Horne• Phone: +44 79 74 98 40 18

• Email: tim.horne@coventry.ac.uk

Competences

• Human long term intervention trials and

postprandial studies• Impact of foods and dietary components on glucose

and lipid metabolism and gene expression

• Development of obesity and its complications such as

insulin resistance and metabolic syndrome

• Weight control and satiety

Looking for...

To join a Consortium as a Partner in:

KBBE.2011.2.2-01: Development of functional foods

and ingredients

KBBE.2011.2.2-02: New technologies and tools and its

potential application to nutrition research

KBBE.2011.2.2-03: Long-term influence of early

nutrition on health

KBBE.2011.2.3-04: Satiety control through food

structures made by novel processing

KBBE.2011.2.3-05: Processed foods with lower content

of salt, fat and sugar

Contact info

• University of Eastern Finland, Dept. Of Clinical

Nutrition

PO Box 1627

FI-70211 Kuopio, Finland

http://www.uef.fi/kttravi

• Contact person: Professor Hannu Mykkänen

Tel. +358 50 569 6965

E-mail: Hannu.Mykkanen@uef.fi

Competences

• Clinical studies in the nutrition area

• Legislation and regulatory processes of

foods and food supplements• Nutrition and health claims, novel foods, Parnut

• Information search, scientific literature

reviews, reports

Looking for...

To join a Consortium as a Subcontractor in:

KBBE.2011.2.2-01: Development of functional foods

and ingredients

KBBE.2011.2.3-05: Processed foods with lower content

of salt, fat and sugar

We could help consortiums that have a need for clinical studies to

document the health effects or regulatory work like novel food

classification, dossier or health claim dossiers

Contact info

• Oy Foodfiles Ltd

Bioteknia II Bldg.

Neulaniementie 2 L 6

http://www.foodfiles.com

• Contact person: Essi Sarkkinen, CEO

Tel. +358 17 288 1261

E-mail: essi.sarkkinen@foodfiles.com

Competences

• In vitro Toxicity testing• Cytotoxicity EN ISO10993-5:1999

• Mitochodrial and membrane damage

• Sublethal cytotoxicity

• Genotoxicity

• Neurotoxicity

• Antimicrobial activity

for foods, ingredients, packaging

materials etc.

Looking for...

To join a Consortium as a Subcontractor in:

KBBE.2011.2.3-01: Sustainable cleaning and

disinfection technologies

KBBE.2011.2.3-03: Advanced and flexible technologies

for sustainable and functional food packaging

KBBE.2011.2.4-01: Safety and quality of ready-to-eat

KBBE.2011.2.4-02: Pan-European Total Diet Study

Contact info

• Biosafe – Special Laboratory Services Ltd

PO Box 1199

http://www.biosafesls.fi

• Contact person: Ulla Honkalampi, CEO

Tel. +358 400 175 112

E-mail: Ulla.Honkalampi@biosafesls.fi

Competences

• Determination and documentation of the

health economic value of nutritional

interventions

• Identification of the type of data that

should be gathered to demonstrate

• Determination of the cost-effectiveness

of treatments

Looking for...

To join a Consortium as a Partner or Subcontractor in:

KBBE.2011.2.2-03: Long-term influence of early

nutrition on health

Contact info

• ESiOR Ltd

PO Box 1188 (Microkatu 1)

http://www.esior.fi

• Contact person: Erkki Soini, CEO

Tel. +358 40 053 3971

E-mail: erkki.soini@esior.fi

(formerly Campden & Chorleywood Food Research Association and Brewing

Research International)

Our competences• Food safety (microbial, chemical, analytical

methods)• Food manufacturing (processing, packaging,

hygienic design)• Food security (production and link to processing)• Legislation support

...“Practical application of technical excellence”• Current partner in 4 large framework projects

• Invited into 7 bids under development

Looking for...

Partners in the following project areas are of interest:

Agriculture - Fertiliser use / Management targets / traceabilityFactory - Functional and processed foods / New technologies

- Packaging / Cleaning / Future FactoryChain - Sustainability / Networks / Research → ConsumerLife sci. - Biotechnology / Bioinformatics / Synthetic biology

Framework ProgrammesEU EAHCEU Leonardo…..Others matching our skills

Programmes we are interested / involved in:

Contact info

• Campden BRI (formerly Campden & Chorleywood Food Research Association and Brewing Research International)

• Station Road, Chipping Campden, Gloucestershire GL55 6LD United Kingdom

• www.campden.co.uk• Dr Dean Burfoot (Special Projects Manager)

• 00 44 1386 842052• d.burfoot@campden.co.uk

CENTA-IRTABrussels, June 22nd 2010

COMPANY PROFILE

> CENTA-IRTA is a non-profit making TECHNOLOGICAL AND RESEARCH

INSTITUTE. We offer TECHNOLOGICAL KNOWLEDGE in order to provide

BUSINESS SOLUTIONS to the agro-food industry.

MISSION AIM• Contribute to research &

technological development and

increase competitiveness of the

agro-food industry.

To be at the leading edge in

technological innovation and to

communicate our knowledge to the

agro-food industry improving

business productivity.

STRENGTHS• Ability to CREATE and GENERATE new IDEAS

• Tailor-made industrial applications that meet specific clients’ requirements

• Cutting edge technology to carry out the research and development that our clients

• Equipment with a production capacity greater than a pilot plant.

• Our TEAM: a combination of scientists and technicians, fully committed to the project,

with wide industrial experience and with problem-solving abilities.

• Excellent and effective service� Results with highest standard of quality

• High publication rates

• Wide experience working with leader companies

• CENTA –IRTA is the recognised leader for the service we offer, with the latest

technology and methodology. We are specialised in giving business solutions to

improve company competitiveness and to guarantee market success

FUTURE PROSPECTIVES

CENTA –IRTA is keen on finding collaborative partners to participate in the 7th

Framework Programme in the following topics:

> Safety and quality of ready-to-eat foods

Company

Competitiveness

Food Safety>

Expertise

OUR EXPERTISE

New Products

and Processes

Packaging

Technologie

Preservation

Technologies

Sensorial

analysis

EQUIPMENT

Clean room

HHPRadio frequenciesMicrowaves

Predictive Microbiology

Pulsed light/electric treatment

Packaging tech Sensory pannel

Tel. 972 63 08 51Fax 972 63 09 80

info@centa.catwww.centa.cat

ANFACO ANFACO –– CECOPESCACECOPESCA

National Association of Fish and Seafood Canning Manufactures

Technical Center for the Preservation of Fish, Seafood and Aquacultureproducts.

Brussels June 22nd 2010

ANFACO-CECOPESCA

R&D AREAS OF INTEREST

1. New Product & Processing Innovation

2. Food Quality & Safety

3. Enviromental sustainability

ANFACO-CECOPESCA

•Innovation in new added value products

•Fish by-products and raw material revalorization

•Characterization and elaboration of new food products through biotechnology

•New technologies for food preservation

•Innovative packaging materials for the food industry

•Optimization of industrial processes.

1. New Product & Processing Innovation

ANFACO-CECOPESCA

2. Food Safety and Quality

•Development of quick analytic methods for contaminants

•Evaluation of contaminants toxicity

•Bio-Toxins and microbiology

•Diagnosis and control of aquaculture diseases

•Development of molecular tools for ensuring food quality

•Development of In-vito techniques for xenobiotics characterization

•Research on new additives and coadjuvants

•Predictive microbiology

•Development of methods for warranting origin, authenticity and traceability of raw materials

ANFACO-CECOPESCA

•Fisheries Management

•Genetic diversity evaluation of fisheries.

•Optimization of wastes and by-products of the fish industry.

•Energy efficiency and optimization

•Waste managment and recycling

3. Enviromental sustainability

• KBBE.2011.1.2-11: “ Aquaculture feeds and fish nutrition: paving the wa y to the development of efficient and tailored sustainable f eeds for European farmed fish” .

• KBBE.2011.1.3-02: “ Development of field tests for rapid screening of pathologies as well as simple laboratories tests” .

• KBBE.2011.2.2-01: “ Development of functional foods and ingredients”.

• KBBE.2011.2.3-01: “ Sustainable cleaning and disinfection technologies” .

• KBBE.2011.2.3-03: “ Advanced and flexible technologies for sustainable and functional food packaging”.

• KBBE.2011.2.3-05: “ Processed foods with lower content of salt, fat and sugar”.

• KBBE.2011.2.4-01: “ Safety and quality of ready-to-eat foods”.

ANFACOANFACO --CECOPESCA KBBECECOPESCA KBBE --2011 INTEREST.2011 INTEREST.

ANFACO-CECOPESCA

� BEADS: “Bio-engineered micro Encapsulation of Active agents Delivered to Shellfish”. FP7-SME (Negotiation stage).

� Afresh: “Countering diet-related diseases through competitive regional food- and physical activity clusters”. FP7-Regions (Negotiation stage).

� FISHPOPTRACE: “Fish population structure and traceability” FP7-KBBE (Execution).

� BIOCOP: “New Technologies to Screen Multiple Chemical Contaminants in Foods”. FP6-FOOD (Execution)

� DETECTOX: “Development of an SPR-based biosensor for the detection of lipophilic phycotoxins in shellfish residues”. FP6-FOOD (Completed)

� SPIES-DETOX: “Active biological monitoring and removal of toxins in aquaculture ecosystems and shellfish - including the development of a Solid-Phase In-situ EcosystemSampler and detoxification of shellfish”. FP6-SME (Completed).

� FRESHLABEL: “Integrated Approach to enable Traceability of the Cooling Chain of Fresh and Frozen Meat and Fish Products by means of Taylor-made Time/ Temperature Indicators”. FP6 SME (Completed).

� E-CANNED: “Electronic commerce in the cannery industry”. IST-1999 (Completed).

ANFACOANFACO --CECOPESCACECOPESCAFrameworkFramework ProgrammeProgramme ExperienceExperience

ANFACO-CECOPESCA

• INTERREG

• Life +

• Eco-Innovation

• Iberoeka

• Eureka

• Etc…..

ANFACOANFACO --CECOPESCACECOPESCAOtherOther EuropeanEuropean FundingFunding ProgramsPrograms ofof interestinterest ..

ANFACO-CECOPESCA

•• The UIIThe UII--ANFACOANFACO --CECOPESCA is an International Projects Office. CECOPESCA is an International Projects Office.

•• The International Innovation Unit was launched in 2 .009 with theThe International Innovation Unit was launched in 2 .009 with the main main objective of increasing the participation of compan ies in Internobjective of increasing the participation of compan ies in Intern ational ational R&D programs mainly in the 7th Framework R&D programs mainly in the 7th Framework ProgrammeProgramme of the of the European Commission.European Commission.

•• The UIIThe UII--ANFACOANFACO --CECOPESCA will encourage, help and assess CECOPESCA will encourage, help and assess Spanish companies to participate in International p rograms of Spanish companies to participate in International p rograms of research and developmentresearch and development .

• If you are looking for Spanish companies partners linked to the food industry, Fish, aquaculture or seafood products for joining your 7FP R&D project , please contact us (uii@anfaco.es) specifying the profile of the company you need.

UIIUII--ANFACOANFACO --CECOPESCACECOPESCA(International Innovation Unit)(International Innovation Unit)

ANFACO-CECOPESCA

Galician Galician AgriAgri --food Technological Platform food Technological Platform --PtgalPtgal

•The main objective of the Ptgal is to facilitate an increase of competitiveness amongst the companies in the Galician Agri-food sec tor, through RD&innovation.

•Ptgal is driven by companies and the Galician Govern ment.

•Currently it is expanding its activity to the Galic ian-North of Portugal Euroregion through the REAL Project (ERDF project-IN TERREG PROJECT).

info@ptgal.org

Members of Ptgal

University Groups 50

Companies 144

Research Organisations 12

Business Associations 8

ANFACO-CECOPESCA

ANFACO ANFACO -- CECOPESCACECOPESCA

National Association of Fish and Seafood canning Manufactures

Technical Center for the Preservation of Fish, Seafood and Aquaculture products.

Contact: uii@anfaco.eswww.anfaco.es

NUTREN-nutrigenomics

University of Lleida

Member of:

-Expertise in Nutrition and Healthy Ageing

-Highly qualified professionals in all fields of

Biosciences

-A pioneer web: www.nutrigenomica.udl.cat

-More than 120 international impact

publications in:

� Ageing and age-related diseases

� Neurodegenerative diseases

� Healthy nutrition

� Genetics

-Confidentiality

-Full flexibility for R&D requests

NUTREN is a biomedical research center of the Universitat de Lleidawith: Technologies

Who we are

Looking for...

• A consortium which needs a partner with

solid background in the research fields of:

• Nutrition

• Ageing and Longevity (oxidative stress

biomarkers)

• Metabolism (metabolomics, lipidomics,

respirometry,…)

• Nutrigenomics

•Are you interested in other european

funding programmes? Which ones?

7PM COOPERATION:

KBBE Health, specifically in ageing,

neurodegeneration and metabolim

Others:

7PM CAPACITIES

Contact usUniversity of Lleida, NUTREN-nutrigenomics

Montserrat Roig,2 25008 Lleida, Catalunya

(Spain)

www.udl.cat / www.nutren.udl.cat

Núria Brunet, PhD

+34 973 702 408

nuria.brunet@mex.udl.cat

Centre for Process Industries(North East England)

Project idea• Looking to partner on projects under the following call headings:

• 2.1.1.2. (a) Sustainable management of multifunctional agricultural soils in the context of climate change. (b) Reducing mineral fertilisers use in horticulture by recycling treated organic waste as compost and biochar products.

• 2.2.2.3 Food processing• (b) Food factory of the future - Design study• 2.2.2.5 Environmental Impacts and total food chain• (a) environmental sustainability in the European food and drink chain.• 2.2.2.6 European Research Area• (b) ERA NET on sustainable food production.• 2.3.3.3 Industrial Biotechnology: novel high value added bio-products and bio-processes• (a) Deepened and enlarged European co-operation in the area of industrial biotechnology - ERA NET• (b) Biocatalysis for chiral compounds• 2.3.3.4 Biorefinery

CPI’s competences• An asset-based technology development facility• CPI, home to UK’s National Industrial Biotech Facility,

helps companies and organisations test, develop and scale up sustainable processes and energy solutions.

• Markets serviced are: Industrial biotechnology, Pharma, Speciality chemicals, Flavour and fragrance, Agrochemicals, Diagnostic enzymes, Nutraceutical, Catalyst Development, Hydrogen Storage, Low Carbon Energy, Waste to Energy (Anaerobic Digestion)

• See our assets here

Looking for...

• Companies and researchers across Europe, Brazil and India looking to have access to specialist testing facilities

• Specific interests include algae to bioethanol, and waste water treatment for aquaculture, Platform Chemical companies and researchers

Contact info

• CPI

• Wilton Centre, Wilton, Redcar, TS10 4RF, UK• www.uk-cpi.com

• Lois Hobson• 0044 1642 442483

• Lois.hobson@uk-cpi.com

Louis Bonduelle Foundation

Your competences

• Information to the public and health professionals on nutritional issues

• Active support to scientific research, in general dealing with eating behaviours

• Field initiatives

Looking for...

• Consortia which aim at working on projects linked with the missions of the Foundation

• The Foundation could help in communicating on the results of the projects and give nutritional advices

• Are you interested in other european funding programmes?Yes

• Which ones?Grants in the framework of the Second programme of Community action in the field of health

Contact info

• Louis Bonduelle Foundation

• Rue Nicolas Appert, BP 30173, 59653 Villeneuve d’Ascq, France

• www.fondation-louisbonduelle.org/• Martin CAUDRON (Brussels)• +32 250 689 15

• Martin.caudron@euralia.eu

CLUSTERCLUSTERON ON FOOD BIOTECHNOLOGYFOOD BIOTECHNOLOGY

IN CASTILLA Y LEIN CASTILLA Y LEÓÓNN

Brussels June 22th 2010

About usAbout us

Objective:

“application of biotechnology in the agro-food sector through RTD”

Emerging cluster founded on 2009.

� 4 public universities of Castilla y León

� 3 technology centres

�18 companies:

� 11 agro-food sector (animal feed, bakery products, confiture,

wine, dietetic products, soluble coffee, vegetable products…)

� 7 biotechnology sector

Capacities & InterestCapacities & Interest

• Functional food

• Reuse of waste products• Active ingredients obtaining

• Packaging technologies• Quality and homogeneity of products

• Food security and tracking

�Activity 2.1 Sustainable production and management of biological resources from

land, forest and aquatic environment

Area 2.2.2 Nutrition

� Activity 2.2 Fork to farm: Food (including seafood), health and well being

Area 2.2.3 Food processing

Area 2.2.2 Nutrition

Area 2.2.4 Food quality and safety

� Activity 2.3 Life sciences, biotechnology and biochemistry for sustainable non-

food products and processes

Area 2.3.1 Novel sources of biomass and bioproducts

Area 2.3.3 Industrial biotechnology: novel high added-value

bio-products and bio-processes

Other Other europeaneuropean funding funding programmesprogrammes� CIP

� 7FP – Capacities: “Regions of knowledge”

Areas of interest KBBEAreas of interest KBBE

Contact infoContact infoAddress

Parque Tecnológico de Boecillo, Parcela 205

47151-Boecillo (Valladolid)

Contact

Cristina Ramírez (Technical Secretary)-

secretariavitartis@cartif.es

www.vitartis.es

(0034) 983 548 818

Dokuz Eylül UniversityFaculty of Business

Department of Economics

OUR COMPETENCIES• Dokuz Eylul University , Faculty of Business, Department of

Economics is a progressive, comprehensive institution committed

to excellence in education, research and public service.

• Department of Economics is currently involved in European funded

research programmes, such as Eurocores, Cost and European

Collaborative Research Project (ECRP) and FP7.

• The researchers are able to contribute to the research

consortium with their research experience on development

economics, regional economics, economic geographt, public

sector economics, international economics, environmental

economics, economics of food safety.

OUR RESEARCH EXPERIENCEOngoing and recently completed research projects at the department of Economics

1. January 2008-

Food Labeling to Advance Better Education for Life (FLABEL). European Commission

7th Framework Programme for Small Collaborative Project. Grant Agreement:

211905.

2. June 2007-

Constructing Regional Advantage: Towards State-of-the-art Regional Innovation

System Policies in Europe? (European Science Foundation Collaborative Research

Project (ECRP))

3. June 2007-

The European Road and Rail Infrastructure: A Geographical Information System for

the History of the European Integration (1825-2010) (European Science

Foundation EUROCORES Inventing Europe Research Collaborative Program )

OUR RESEARCH EXPERIENCE

(Cont..)4. June 2006-February 2007

The Role of Cultural Factors in Regional Development: A Comparative Study on Cities of Aegean Region (The Scientific and Technological Research Council of Turkey Social Science and Humanities Research Group Grant Project Number 106K209

5. June 2006 – June 2008

“Consumer Demand for Organic Products in Turkey”

Research Grant from: TÜBİTAK (Funded under COST (European Cooperation in the Field of Scientific and Technical Research) Program within COST Action 924)

Looking for...• DEU is interested to collaborate in a research consortium in the following topics:

KBBE.2011.1.4-03: Feasible and cost-effective crop-specific coexistence measures, labelling and traceability requirements

KBBE.2011.1.4-04: The CAP and landscape management

KBBE.2011.1.4-05: Data network for better European organic market information

KBBE.2011.2.1-01: Strategies for improving communication between social and consumer scientists, food technology developers and consumers

KBBE.2011.2.4-01: Safety and quality of ready-to-eat foods

KBBE.2011.2.4-02: Pan-European total diet study

KBBE.2011.2.5-03: Food science and the retail sector: a platform for preparing the effective integration of research findings within innovative concepts and applications

• Are you interested in other european funding programmes? YES

• Which ones?ESF – ECRP, EurocoresCOST Actions

Contact info

• Dokuz Eylul University

• Faculty of Business, Department of Economics, Kaynaklar, Buca, Izmir, Turkey

http://web.deu.edu.tr/isletme/yeni/index.php?lang=en

• Sedef Akgüngör, Professorhttp://kisi.deu.edu.tr/sedef.akgungor/

• ++90-532-5269380• sedef.akgungor@deu.edu.tr

LEITAT Technological Center (Spain)

Your competencesLEITAT is a private-non profit Technological Research Centre

specialized in production technologies.LEITAT develops R+D activities in the areas of materials sciences,

smart systems, environment, biotechnologies and renewable energies with deep knowledge and experience on the technological transfers to several industrial sectors.

Your competencesINDUSTRIAL Biotechnolgy

1. Design and application of bioprocesses and reactions in industrial environment: use of enzymes and Microorganism in chemical, pharcamecutical, food processes…

2. Enzyme immobilization, recuperation and reutilization. Kinetic studies.

3. Environmental Biotechnology4. Biocatalysis for polymer synthesis. Polymers from

renewable sources5. Downstream processing: MIPs

Your competencesMICROBIOLOGY

1. Full equipped microbiology laboratory.2. Screening of antimicrobial /antifungal compounds3. Application of antimicrobial ingredients and validation of

their activity.4. Application of antimite ingredients and validation of their

activity.

Your competencesOTHERS

1. Microencapsulation for several industrial sectors: textiles, food, cosmetics, etc.

2. Waste minimisation and waste valorisation: optimisationand design of new productive processes, high-added value products isolation and valorisation.

3. Life Cycle Assessment (LCA): environmental assessment of a particular product or process, environmental comparison of different products or processes, detection of the hot spots in their whole life cycle, development of specific methodologies for industrial sectors (tailored assessments).

• Are you interested in other europeanfunding programmes?

Yes.• Which ones?7FP KBBE, Health, NMP, ICT. EraNets

(EuroTransBio, EraIB, EraPathogenomics, Erasysbio). CIP – EcoInnovation. MED. Cost Action. Interreg. JTI IMI.

Contact info

LEITAT Technological Center

Passeig 22 de Juliol, 218 ·Terrassa (Barcelona, SPAIN)

www.leitat.orgCiro Avolio

+ 34 93 788 23 00international@leitat.org

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